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Lady Linda's Delightful Shrimp and Scallop Stir-Fry

Rated as 3.92 out of 5 Stars
12

"Tons of flavor with very little work! I spent the day looking for bay scallop recipes online and inspired I came up with this keeper! Serve over rice or noodles."
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Ingredients

1 h 30 m servings 458
Original recipe yields 4 servings

Directions

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  1. Toss the scallops with the ginger, red pepper flakes, seafood seasoning, fish sauce, and 1 tablespoon of cornstarch in a bowl. Cover, and marinate 30 minutes.
  2. Heat half of the oil in a wok over high heat. Stir in the garlic, and cook until it begins to brown, about 30 seconds. Stir in the marinated scallops, and cook until they are no longer translucent in the center, about 3 minutes. Dissolve the remaining 1 tablespoon of cornstarch in the chicken broth. Pour into the wok, and stir until thickened. Remove to a bowl.
  3. Clean the wok well, and heat the remaining oil over high heat; stir in the onion, mushrooms, zucchini, yellow squash, and carrot. Cook and stir until the vegetables are tender, about 5 minutes. Stir in the shrimp, green pepper, and scallop mixture. Stir until hot.

Nutrition Facts


Per Serving: 458 calories; 16.9 20.8 56.4 290 1342 Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Hi, Lady Linda here with a correction of a misprint in the recipe! I use only 1 tsp each of both ginger and hot pepper flakes. My husband sometimes asks for extra spicy, but the rest of the fami...

Most helpful critical review

Sure glad I tasted the scallops after cooked in the spicy sauce but before proceeding. It was horrible. I cut the red pepper flakes back to 1/4 tsp from 1 T. but it still fried my mouth. In a...

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Hi, Lady Linda here with a correction of a misprint in the recipe! I use only 1 tsp each of both ginger and hot pepper flakes. My husband sometimes asks for extra spicy, but the rest of the fami...

Sure glad I tasted the scallops after cooked in the spicy sauce but before proceeding. It was horrible. I cut the red pepper flakes back to 1/4 tsp from 1 T. but it still fried my mouth. In a...

The recipe was delicious although a bit too spicy. Next time, I would cut the pepper flakes to 1 teaspoon. I also substituted vegetable broth for all of the broths as that is all that I had.

Loved it but ended up increasing broth to a can. We like sauce and found the amount of liquid in the receipe was not enough. I also increased vegetables. We liked the warmth of the red pepper ...

This recipe turn out very good. Only I did different was I cut out the red pepper flake. Overall it turn out good for me. I substituted the fish sauce with soy and Worcestershire sauce. My kids ...

This is a good recipe, but I did use less red pepper flakes for the kids' sake!! I really like Asian food and love to find new recipes that are easy and I can cook at home!

This recipe was too spicy and I like spicy foods. Will use 1/4 tsp. of red pepper flakes the next time. Did not have fish sauce so I used clam sauce. Added 1/2 cup more of chicken broth after I...

I made this with firm white fish cut in bite size pieces. My husband does not like "seafood" per se but will eat white fish. I used bok choy, carrots, yellow pepper and a couple small potatoes...

I made this with what I had, which was just the shrimp and no zucchini. I had canned mushrooms. It was ok. I think the marinate for the shrimp helped give it some zing. I used almost a T...